CN107739680A - A kind of preparation method of pomegranate glutinous rice wine - Google Patents
A kind of preparation method of pomegranate glutinous rice wine Download PDFInfo
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- CN107739680A CN107739680A CN201711120952.7A CN201711120952A CN107739680A CN 107739680 A CN107739680 A CN 107739680A CN 201711120952 A CN201711120952 A CN 201711120952A CN 107739680 A CN107739680 A CN 107739680A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of preparation method of pomegranate glutinous rice wine, it is characterised in that including following aspect：（1）Boiling, glutinous rice is immersed in mixing flower liquid and soaked after elutriation, and glutinous rice is placed in pot after filtering and adds juice of my pomegranate progress boiling；（2）Rice is fermented, and glutinous rice after boiling is placed in container and spread out, first adds juice of my pomegranate to glutinous rice and mixing flower liquid is fermented；（3）Pomegranate is handled, and is crushed and is beaten after pomegranate seed, granatum and pomegranate leaf are cleaned, and then carries out supersonic oscillations and stewing system；（4）Brew, pomegranate mixed liquor is first subjected to high-temperature sterilization, then add yeast soln thereto and brewed；（5）Mixed fermentation, fermentation glutinous rice is mixed with pomegranate mixed liquor, is put into fermentation tank and carries out mixed fermentation；（6）Filtering encapsulation, mixed fermentation liquid is filtered, obtains deposit and filtered fluid, and deposit is dried into half-dried glutinous rice makes, sterile bottled the glutinous rice wine of filtered fluid.
Description
Technical field
The invention belongs to pomegranate deep process technology field, and in particular to a kind of preparation method of pomegranate glutinous rice wine.
Background technology
Pomegranate originates in the areas such as the Balkan Peninsula and Iran, has plantation in whole world temperate zone and torrid areas at present,
There is large-scale plantation in north and south of China, wherein maximum with the ground such as Jiangsu and Henan cultivated area, its florescence is typically in the 5-6 months
Part, fruiting period is in 9-10 months.Pomegranate seed, granatum and pomegranate flower can be used as medicine, wherein not only containing abundant amino acid, dimension life
Element, mineral matter and other components, the nutritional ingredient that needed by human body is wanted can be supplemented, and wherein containing abundant tannin, mannitol, pomegranate
The composition such as the alcohols such as skin alkali and alkaloid, there is anti-inflammation, softening blood vessel, anti-oxidant and raising immunity of organisms and other effects,
With better nutritivity and health value.But the pomegranate after harvest is placed atrophy, putrefactive phenomenon occurs for a long time, causes to plant
Family economic loss is planted, and Cryopreservation cost is higher, increases production so solving pomegranate and preserving with processing problems as planting household
The important step increased income；Pomegranate is brewageed into pomegranate wine, it is relatively low due to being influenceed its market acceptance by red wine, and portion be present
Divide crowd's discomfort phenomenon.
The content of the invention
The present invention is directed to the problem of existing：Pomegranate after harvest is placed for a long time occurs atrophy, putrefactive phenomenon, causes to plant
Family economic loss is planted, and Cryopreservation cost is higher, increases production so solving pomegranate and preserving with processing problems as planting household
The important step increased income；Pomegranate is brewageed into pomegranate wine, it is relatively low due to being influenceed its market acceptance by red wine, and portion be present
Divide crowd's discomfort phenomenon.To solve the above problems, the invention provides a kind of preparation method of pomegranate glutinous rice wine.
The present invention is achieved by the following technical solutions：
A kind of preparation method of pomegranate glutinous rice wine, comprises the following steps：
（1）Boiling：First glutinous rice is eluriated using clear water 2 times, then immerse in mixing flower liquid and soak 24-28min, can improve the perfume (or spice) of glutinous rice
Taste and nutrient composition content, glutinous rice is placed in pot after filtering and adds juice of my pomegranate progress boiling, assigns glutinous rice strong pomegranate
Fragrance and mouthfeel, glutinous rice health value is improved, glutinous rice is made；
（2）Rice ferments：Glutinous rice after boiling is placed in container and spread out, 13-16 DEG C of temperature is placed on using preservative film parcel two
Degree stands 2-3h, first adds juice of my pomegranate and mixing flower liquid to glutinous rice, glutinous rice has pomegranate and fragrance of a flower taste after fermentation, then
Fermented 4-6 days at a temperature of 24-27 DEG C after to glutinous rice sprinkling yeast soln sealing, fermentation glutinous rice is made；
（3）Pomegranate is handled：Mashing is crushed after pomegranate seed, granatum and pomegranate leaf are cleaned, improves the comprehensive utilization ratio to pomegranate,
The water for adding 3-5 times of its quality is blended in 15-18kHz supersonic oscillations 20-24min, is subsequently poured into steamer in temperature 76-80
DEG C, pressure 1-2Mpa conditions boil in a covered pot over a slow fire 40-50min processed, can improve active ingredient leaching rate in raw material, improve alimentary health-care function, mistake
Pomegranate mixed liquor is made after filter；
（4）Brew：First pomegranate mixed liquor is sterilized, yeast soln is then added thereto and is brewed, temperature 22-25
DEG C, 6-8 days time, just pomegranate wine processed is made；Pomegranate mixed liquor is individually fermented, quality and the nutrition of pomegranate wine can be improved
Component content；
（5）Mixed fermentation：By fermentation glutinous rice with pomegranate wine according to mass ratio 1:3-5 is mixed, and is put into fermentation tank and is mixed
Fermentation, first fermented 5-7 days at 25-28 DEG C, then be cooled to 16-18 DEG C and ferment 8-10 days, mixed fermentation liquid is made；Mixed fermentation makes
Two kinds of compositions are mutually merged, and improve consumer groups' scope and nutritive value, and the deep processing for solving pomegranate and glutinous rice is asked
Topic；
（6）Filtering encapsulation：Mixed fermentation liquid is filtered, obtains deposit and filtered fluid, deposit is dried to half-dried
Glutinous rice is made, and filtered fluid aseptic canning obtains glutinous rice wine.
Step（1）Described mixing flower liquid, its compound method are：Gardenia 7-10 parts, lily are weighed according to quality meter part
Flower 5-8 parts, yulan magnolia 4-6 parts, plum blossom 1-3 parts, the water of 4-6 times of gross mass, boiling water boiling 40- are added after preparation raw material is crushed
50min, the 1/3 of original volume is concentrated into after filtering, mixing flower liquid is made.
Step（2）Described juice of my pomegranate and mixing flower liquid, its addition is respectively the 4%-6% of glutinous rice quality.
Step（2）Described yeast soln, its mass concentration are 3%-5%.
Step（3）Described pomegranate mixed liquor, wherein pomegranate seed：Granatum：Pomegranate leaf quality proportioning is 14-16:3-5:
1。
The present invention has advantages below compared with prior art：Boiling method, glutinous rice is soaked using mixing flower liquid, can
The fragrance and mouthfeel of glutinous rice are improved, and nutrient composition content in glutinous rice can be improved；And juice of my pomegranate boiling glutinous rice is used, assign
The strong pomegranate fragrance of glutinous rice and mouthfeel, and improve glutinous rice health value.Rice is fermented, and mixing is added into glutinous rice
Flower liquid and juice of my pomegranate are fermented, and glutinous rice has pomegranate and fragrance of a flower taste after making fermentation, improve in glutinous rice nutrition and health care into
Point.Pomegranate is handled, and using pomegranate seed, granatum and pomegranate leaf as processing raw material, improves the comprehensive utilization ratio to pomegranate, and
And there is abundant healthcare function composition, the health value of glutinous rice wine can be improved；Through vibration and boiling processing, can improve in raw material
Active ingredient leaching rate, improve healthy nutritive value.Brew, pomegranate mixed liquor is individually fermented, can be improved to pulp, stone
The fermentation of pomegranate skin and pomegranate leaf, improve the nutritive value and taste flavor of pomegranate wine.Mixed fermentation, will fermentation glutinous rice and
Pomegranate wine mixing carries out secondary fermentation, two kinds of tastes can be used to be merged, can suitably old, few each stage crowd drink, have
There is higher healthy nutritive value, while solve the processing problems of two kinds of agricultural product of pomegranate and glutinous rice, can also realize pair
The utilization of deposit.
Embodiment
Embodiment 1：
A kind of preparation method of pomegranate glutinous rice wine, comprises the following steps：
（1）Boiling：First glutinous rice is eluriated using clear water 2 times, then immerse in mixing flower liquid and soak 25min, can improve the fragrance of glutinous rice
And nutrient composition content, glutinous rice is placed in pot after filtering and adds juice of my pomegranate progress boiling, it is fragrant to assign the strong pomegranate of glutinous rice
Taste and mouthfeel, glutinous rice health value is improved, glutinous rice is made；
（2）Rice ferments：Glutinous rice after boiling is placed in container and spread out, it is quiet to be placed on 14 DEG C of temperature using preservative film parcel two
2.5h is put, first adds juice of my pomegranate and mixing flower liquid to glutinous rice, glutinous rice has pomegranate and fragrance of a flower taste after fermentation, then to glutinous
Fermented 5 days at a temperature of 25 DEG C after rice sprinkling yeast soln sealing, fermentation glutinous rice is made；
（3）Pomegranate is handled：Mashing is crushed after pomegranate seed, granatum and pomegranate leaf are cleaned, improves the comprehensive utilization ratio to pomegranate,
The water for adding 3.5 times of its quality is blended in 16kHz supersonic oscillations 21min, is subsequently poured into steamer in 77 DEG C of temperature, pressure
1.2Mpa conditions boil in a covered pot over a slow fire 43min processed, can improve active ingredient leaching rate in raw material, improve alimentary health-care function, and stone is made after filtering
Pomegranate mixed liquor；
（4）Brew：First pomegranate mixed liquor is sterilized, yeast soln is then added thereto and is brewed, 23 DEG C of temperature, when
Between 7 days, be made just pomegranate wine processed；Pomegranate mixed liquor is individually fermented, the quality and nutritional ingredient that can improve pomegranate wine contain
Amount；
（5）Mixed fermentation：By fermentation glutinous rice with pomegranate wine according to mass ratio 1:3 mixing, are put into fermentation tank and carry out mixing hair
Ferment, first fermented 6 days at 26 DEG C, then be cooled to 17 DEG C and ferment 9 days, mixed fermentation liquid is made；Mixed fermentation makes two kinds of compositions mutual
Fusion, improves consumer groups' scope and nutritive value, and solve the Suggestion on Fine Processing of pomegranate and glutinous rice；
（6）Filtering encapsulation：Mixed fermentation liquid is filtered, obtains deposit and filtered fluid, deposit is dried to half-dried
Glutinous rice is made, and filtered fluid aseptic canning obtains glutinous rice wine.
Step（1）Described mixing flower liquid, its compound method are：8 parts of gardenia, lily 6 are weighed according to quality meter part
Part, 4.3 parts of yulan magnolia, 1.2 parts of plum blossom, the water of 4.5 times of gross mass, boiling water boiling 44min, mistake are added after preparation raw material is crushed
The 1/3 of original volume is concentrated into after filter, mixing flower liquid is made.
Step（2）Described juice of my pomegranate and mixing flower liquid, its addition is respectively the 4.3% of glutinous rice quality.
Step（2）Described yeast soln, its mass concentration are 3.1%.
Step（3）Described pomegranate mixed liquor, wherein pomegranate seed：Granatum：Pomegranate leaf quality proportioning is 15:4:1.
Embodiment 2：
（1）Boiling：First glutinous rice is eluriated using clear water 2 times, then immerse in mixing flower liquid and soak 27min, can improve the fragrance of glutinous rice
And nutrient composition content, glutinous rice is placed in pot after filtering and adds juice of my pomegranate progress boiling, it is fragrant to assign the strong pomegranate of glutinous rice
Taste and mouthfeel, glutinous rice health value is improved, glutinous rice is made；
（2）Rice ferments：Glutinous rice after boiling is placed in container and spread out, it is quiet to be placed on 15 DEG C of temperature using preservative film parcel two
3h is put, first adds juice of my pomegranate and mixing flower liquid to glutinous rice, glutinous rice has pomegranate and fragrance of a flower taste after fermentation, then to glutinous rice
Fermented 6 days at a temperature of 26 DEG C after meal sprinkling yeast soln sealing, fermentation glutinous rice is made；
（3）Pomegranate is handled：Mashing is crushed after pomegranate seed, granatum and pomegranate leaf are cleaned, improves the comprehensive utilization ratio to pomegranate,
The water for adding 4.5 times of its quality is blended in 17kHz supersonic oscillations 23min, is subsequently poured into steamer in 79 DEG C of temperature, pressure
1.8Mpa conditions boil in a covered pot over a slow fire 47min processed, can improve active ingredient leaching rate in raw material, improve alimentary health-care function, and stone is made after filtering
Pomegranate mixed liquor；
（4）Brew：First pomegranate mixed liquor is sterilized, yeast soln is then added thereto and is brewed, 24 DEG C of temperature, when
Between 8 days, be made just pomegranate wine processed；Pomegranate mixed liquor is individually fermented, the quality and nutritional ingredient that can improve pomegranate wine contain
Amount；
（5）Mixed fermentation：By fermentation glutinous rice with pomegranate wine according to mass ratio 1:5 mixing, are put into fermentation tank and carry out mixing hair
Ferment, first fermented 7 days at 27 DEG C, then be cooled to 18 DEG C and ferment 10 days, mixed fermentation liquid is made；Mixed fermentation makes two kinds of compositions mutual
Fusion, improves consumer groups' scope and nutritive value, and solve the Suggestion on Fine Processing of pomegranate and glutinous rice；
（6）Filtering encapsulation：Mixed fermentation liquid is filtered, obtains deposit and filtered fluid, deposit is dried to half-dried
Glutinous rice is made, sterile bottled the glutinous rice wine of filtered fluid.
Step（1）Described mixing flower liquid, its compound method are：9 parts of gardenia, lily 7 are weighed according to quality meter part
Part, 5.6 parts of yulan magnolia, 2.7 parts of plum blossom, the water of 5.5 times of gross mass, boiling water boiling 48min, mistake are added after preparation raw material is crushed
The 1/3 of original volume is concentrated into after filter, mixing flower liquid is made.
Step（2）Described juice of my pomegranate and mixing flower liquid, its addition is respectively the 5.8% of glutinous rice quality.
Step（2）Described yeast soln, its mass concentration are 4.3%.
Step（3）Described pomegranate mixed liquor, wherein pomegranate seed：Granatum：Pomegranate leaf quality proportioning is 16:5:1.
Contrast 1：
This contrast 1 does not carry out step compared with embodiment 1（1）Mixing flower liquid and juice of my pomegranate use, other steps and embodiment 1
It is identical.
Contrast 2：
This contrast 2 does not carry out step compared with embodiment 1（2）Rice ferments, and other steps are same as Example 1.
Contrast 3：
This contrast 3 does not carry out step compared with embodiment 1（3）Pomegranate processing method, other steps are same as Example 1.
Contrast 4：
This contrast 4 does not carry out step compared with embodiment 2（4）Middle brew, other steps are same as Example 2.
Contrast 5：
This contrast 5 does not carry out step compared with embodiment 2（5）Middle mixed fermentation, other steps are same as Example 2.
Control group：
Control group using juice of my pomegranate as brew raw material, be not used mixing flower liquid and juice of my pomegranate, rice fermentation, pomegranate processing, brew and
Mixed fermentation.
Product is produced to embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4, contrast 5 and control group, united
Count amino acid content, soluble extract, the taste quality evaluation of pomegranate glutinous rice wine.
Taste quality is evaluated：Wherein ﹢ ﹢ ﹢ ﹢ ﹢ are fine that preferably, ﹢ ﹢ ﹢ are general to ﹢ ﹢ ﹢ ﹢, and ﹢ ﹢ are poor, and ﹢ is very poor；Respectively comment
Valency sample size is 120, is defined by the super evaluation result of sample 2/3.
Experimental data：
| Project | Amino acid content g/L | Soluble extract % | Taste quality is evaluated |
| Embodiment 1 | 3.17 | 17.1 | ﹢ ﹢ ﹢ ﹢ |
| Embodiment 2 | 3.03 | 16.8 | ﹢ ﹢ ﹢ ﹢ |
| Contrast 1 | 2.92 | 16.5 | ﹢ ﹢ |
| Contrast 2 | 2.78 | 16.2 | ﹢ ﹢ ﹢ |
| Contrast 3 | 3.12 | 17.4 | ﹢ ﹢ ﹢ |
| Contrast 4 | 2.57 | 15.7 | ﹢ ﹢ ﹢ |
| Contrast 5 | 2.30 | 14.9 | ﹢ ﹢ |
| Control group | 1.24 | 12.5 | ﹢ |
Synthesis result：Pomegranate glutinous rice wine obtained by the present invention, compared with control group, amino acid content improves 1.93g/L, soluble
Extract improves 4.6%, and mouthfeel mildness and wine product color are all good.Use mixing flower liquid and juice of my pomegranate, rice fermentation side
Method, amino acid content 0.25g/L, 0.39g/L can be improved, soluble extract improves 0.65%, 0.92%, and can improve pomegranate
The taste quality of glutinous rice wine；Brew and mixed fermentation method, amino acid content 0.46g/L, 0.73g/L, solubility leaching can be improved
Go out thing and improve 1.14%, 1.89%, and pomegranate processing can improve the taste quality of pomegranate glutinous rice wine.
Claims (5)
1. a kind of preparation method of pomegranate glutinous rice wine, it is characterised in that comprise the following steps：
（1）Boiling：First glutinous rice is eluriated using clear water 2 times, then immerse in mixing flower liquid and soak 24-28min, put glutinous rice after filtering
Juice of my pomegranate is added in pot and carries out boiling, glutinous rice is made；
（2）Rice ferments：Glutinous rice after boiling is placed in container and spread out, 13-16 DEG C of temperature is placed on using preservative film parcel two
Degree stands 2-3h, first to glutinous rice addition juice of my pomegranate and mixing flower liquid, in 24- after then being sealed to glutinous rice sprinkling yeast soln
Fermented 4-6 days at a temperature of 27 DEG C, fermentation glutinous rice is made；
（3）Pomegranate is handled：Mashing is crushed after pomegranate seed, granatum and pomegranate leaf are cleaned, the water for adding 3-5 times of its quality mixes
Close in 15-18kHz supersonic oscillations 20-24min, be subsequently poured into steamer in 76-80 DEG C of temperature, the stewing system of pressure 1-2Mpa conditions
40-50min, pomegranate mixed liquor is made after filtering；
（4）Brew：First pomegranate mixed liquor is sterilized, yeast soln is then added thereto and is brewed, temperature 22-25
DEG C, 6-8 days time, just pomegranate wine processed is made；
（5）Mixed fermentation：By fermentation glutinous rice with pomegranate wine according to mass ratio 1:3-5 is mixed, and is put into fermentation tank and is mixed
Fermentation, first fermented 5-7 days at 25-28 DEG C, then be cooled to 16-18 DEG C and ferment 8-10 days, mixed fermentation liquid is made；
（6）Filtering encapsulation：Mixed fermentation liquid is filtered, obtains deposit and filtered fluid, deposit is dried to half-dried obtain
Glutinous rice is made, and filtered fluid aseptic canning obtains pomegranate glutinous rice wine.
2. the preparation method of pomegranate glutinous rice wine as claimed in claim 1, it is characterised in that step（1）Described mixing flower liquid,
Its compound method is：Gardenia 7-10 parts, lily 5-8 parts, yulan magnolia 4-6 parts, plum blossom 1-3 parts are weighed according to quality meter part,
The water of 4-6 times of gross mass is added after preparation raw material is crushed, boiling water boiling 40-50min, the 1/3 of original volume is concentrated into after filtering,
Mixing flower liquid is made.
3. the preparation method of pomegranate glutinous rice wine as claimed in claim 1, it is characterised in that step（2）Described juice of my pomegranate and
Mixing flower liquid, its addition is respectively the 4%-6% of glutinous rice quality.
4. the preparation method of pomegranate glutinous rice wine as claimed in claim 1, it is characterised in that step（2）Described yeast soln,
Its mass concentration is 3%-5%.
5. the preparation method of pomegranate glutinous rice wine as claimed in claim 1, it is characterised in that step（3）Described pomegranate mixing
Liquid, wherein pomegranate seed：Granatum：Pomegranate leaf quality proportioning is 14-16:3-5:1.
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| CN109706037A (en) * | 2019-02-15 | 2019-05-03 | 宁夏碧蜂源蜂产业有限公司 | A kind of preparation method of Chinese wolfberry mead |
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Application publication date: 20180227 |